Dijon & Herb Rubbed Rib Roast with Chimichurri Sauce

Beef rib roast rubbed with dijon mustard, rosemary, and steak seasoning blend, then roasted under a low temperature for the perfect tenderness. Pair it with an easy chimichurri sauce, this dijon and herb rubbed roast is going to steal the spotlight on your holiday table.

Have you started planning your Christmas yet? Han and I had the most peaceful Thanksgiving without a turkey. It was good in terms of getting work done but some festive atmosphere definitely wouldn’t hurt in this time of the year.

Therefore, I am so glad to find out that my cousin and my nephew are coming for Christmas from Ohio. This is going to be the first time for all of us spending a holiday with my Chinese family in the States. It’s exciting!

OK, cooking one meat dish, one vegetable dish and popping up a bottle of three buck chuck like what we did for Thanksgiving are not going to be appropriate for Christmas. What should I make?

It’s a question that’s been in my head for a few days now. I went on a surf on the internet and buried myself in cookbooks and my recipe notes trying to find some inspirations. For the main, I want to get a good chunk of beef and whip up some kind of sauce to pair with it. There shouldn’t be much hands-on time but the result should be glorious.

And then THIS! This dijon and herb rubbed rib roast, plus a homemade chimichurri sauce came out exactly like what I had imagined. I spent 5 minutes to rub the roast and another 2 minutes to make the sauce. The rest is for the oven to figure out.

The main thing you want to have control here is the temperature of the meat. It really depends on how you would like your meat to be cooked. Is it medium rare, medium, or medium well?

Because your oven might be stronger or weaker than mine, your roast might be smaller or bigger than mine, it is difficult to give you an instruction that does it exactly like the way you want it.

Not to worry. The best way to control your meat temperature is by using an ovenproof meat thermometer and have an internal meat temperature guide on hand.

For my rib roast in this recipe (this guy weights 7 pounds), I wanted it to be medium. According to the meat temperature guide on my fridge (Oh, I forgot to mention that it’s a magnet), I should remove the roast from the oven when the internal temperature of the meat register at 145°F. At 2.5-hour mark, my rib roast was done and it was perfect!

Looks like I got the Christmas main handled, right? Now, I am going to think about sides, appetizers, and the dessert. This is going to be epic! I will definitely keep you posted on all the successful recipes in the next couple of weeks. Hope they can help put your Christmas menu together faster.

Dijon & Herb Rubbed Rib Roast with Chimichurri Sauce

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• Author: Sharon Chen
• Prep Time: 7 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 37 minutes
• Yield: 8–10 1x
• Category: Main, Meat, Gluten Free, Christmas
• Method: Roast
• Cuisine: American

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Description

Beef rib roast rubbed with dijon mustard herb mixture and slowly roasted for the perfect tenderness, then complete it with an easy chimichurri sauce. YUM!

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Ingredients

Units USM Scale 1x2x3x

• 1 beef rib roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• 3 tablespoons Dijon mustard
• 1 tablespoon steak seasoning blend
• 1 teaspoon dried rosemary leaves

For the chimichurri sauce:

• 1 cup lightly packed fresh parsley
• 2 large cloves garlic
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1/4 cup bone broth or water
• 1/4 cup organic red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

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Instructions

1. Preheat oven to 350°F.
2. Combine Dijon mustard, steak seasoning and rosemary in a small bowl. Mix well and rub onto each side of your rib roast.
3. Place the rib roast in a roasting pan, fat side up. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
4. When the roast is almost done, place all the ingredients for the chimichurri sauce in a food processor. Coarsely chop until blend.
5. Remove roast when a meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices and serve the roast with the chimichurri sauce.

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Notes

Rib roast recipe adapted from Beef Loving Texans.

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Nutrition

• Serving Size: 1
• Calories: 235
• Sugar: 0.3g
• Sodium: 223mg
• Fat: 20g
• Saturated Fat: 6.7g
• Carbohydrates: 0.9g
• Fiber: 0.5g
• Protein: 12.4g
• Cholesterol: 44mg

About the Author

Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.